Black Bean and Quinoa Stuffed Peppers

This light and fluffy quinoa salad recipe adds a nutty flavor to your red peppers. The mixture of black beans, corn and spices add a little southwest flair to the dish as well. The best part is that quinoa is high in protein and fiber and makes a great substitute for rice if you are watching those carbs!

This dish makes a great appetizer or side dish for a dinner party. You can prep the quinoa salad ahead of time so the night of your dinner you can just fill the peppers and toss them in the oven.

Ingredients:

1 and 1/2 cup quinoa

3 cups vegetable stock or water

7 small bell peppers

2 ears fresh corn

1/2 cup tomatoes, diced and seeded (optional if using salsa)

1/2 small red onion, diced

1/2 cup jicama, diced

1 can black beans, drained well

1/2 cup vinaigrette

salt, to taste

Fresh cracked black pepper, to taste

1/4 cup panko bread crumbs

1/4 cup grated Parmesan cheese

3 tablespoons olive oil

1 to 2 cups of your favorite salsa or enchilada sauce

Directions:

Preheat oven to 350°. Bring vegetable stock or water to a boil in a small sauce pan.

Add quinoa and bring back to a boil. Reduce the temperature and cover with the lid. Simmer for about 12 minutes or until the water has been absorbed. Transfer the quinoa to a bowl, set aside to cool.

Prepare vegetables for salad. Cut corn kernels from the cob. Cut tomatoes in half lengthwise, scoop out the insides and dice. Dice one bell pepper, onion and jicama.

Drain the black beans well so that the liquid does not discolor the quinoa salad. In a large bowl, toss the diced vegetables, drained black beans and cooled quinoa with the vinaigrette. Season with salt and black pepper.

Cut the tops off the remaining bell peppers. Remove the seeds. Spoon the black bean and quinoa salad mixture into the bell peppers.

Place bell peppers on a baking sheet that has been lightly sprayed with cooking spray. If the bell peppers don’t stand up, cut a small slice off the bottom to help them stand.

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